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1. 发明授权

US5786009A Process for preparing low-viscous pasta sauce contained in container 失效
标题翻译：制备容器中含有的低粘度意大利面酱的方法
公开(公告)号：US5786009A
公开(公告)日：1998-07-28
申请号：US614207
申请日：1996-03-12
申请人： Hiroshi Goto , Mamoru Kanada
发明人： Hiroshi Goto , Mamoru Kanada
IPC分类号： A23L23/00 , A23L1/39
CPC分类号： A23L23/00
摘要： A process for preparing a low-viscous pasta sauce contained in a container, comprising using 10 to 65% by weight of the water to be used in the formulation of a pasta sauce, 0.5 to 5.5% by weight of a waxy starch, and, if necessary, 0.5 to 3% by weight of wheat starch, based on the total weight of the pasta sauce immediately before being loaded into a container, together with other raw materials for the pasta sauce to prepare a condensed pasta sauce having a viscosity of 1,000 to 20,000 cp at 70.degree. to 90.degree. C., loading the condensed pasta sauce into the container, and loading the remaining water into the container after, simultaneously with, or before the loading of the condensed pasta sauce into the container, followed by a sterilization treatment by heating to make a pasta sauce having a viscosity of 500 cp or less at normal temperatures (25.degree. C.).
摘要翻译：一种制备包含在容器中的低粘度意大利面酱的方法，包括使用10至65重量％的用于面食酱的制剂的水，0.5至5.5重量％的蜡状淀粉，如果需要，将0.5-3重量％的小麦淀粉与紧接在容器之前的面食酱的总重量一起连同用于面食酱的其它原料一起制备粘度为1,000的浓缩意大利面酱在70℃至90℃下加热至20,000cp，将冷凝的面食酱装入容器中，并在将冷凝的面食酱装载到容器中之后，同时或之前将剩余的水装入容器中，然后加入通过加热进行灭菌处理，制成常温（25℃）下粘度为500cp以下的面食酱。

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